British Fry Up is the version I cook most weekends, especially if we have visitors or if I’ve had too many beers the night before. You can omit any components you don’t have and add other items like black pudding, baked beans (the Heinz UK variety), or scrambled eggs.
Full English breakfasts vary widely from person to person, but this guide will show you how to make a good fry up at home with simple ingredients and advice to improve each component.
British Fry Up Breakfasts vary widely by location and even establishment – a greasy spoon will provide a completely different (albeit far more satisfying) fry up than a more upmarket pub or restaurant – but there are some basic features that universally agree upon. Unless you’re a vegetarian or don’t eat meat, each animal component of the dish should originate from meat: sausages, bacon, and, in some cases, black pudding. My ideal Full British Fry Up breakfast is bound to differ from millions of others, but this guide will cover everything you need to know about making a good fry up. The trick is to cook a variety of foods in separate pans at the same time. As a result, reading the entire recipe before starting to cook is highly recommend
- 1 link beef sausage(qeema roll slices)
- ¼ cup vegetable oil
- 1 frozen hash brown patty(a dish of cooked potatoes)
- 2 thick slices beef
- 1 tomato, cut in half
- 4 mushrooms, sliced
- 1 slice white bread
- egg 1
- 1 tsp butter, or as needed
- Heat the oil in a skillet over medium heat. Add the beef sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato,beef slices and mushrooms. The idea is to start cooking with the things that take the longest.
- When the tomato, beef slice and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.